Master Chef Wolfgang Rappl

Executive Culinary Director and Consultant Master Chef and Holder of Apprentice Trainer Certification. More than 20 years active experience in International Hospitality and Cruise Industries. After a 3 Year Apprenticeship in his home country Germany, Wolfgang Rappl has worked in various Establishments, like Ala Carte Restaurants, Resort Hotels, Business and Convention Hotels and Cruise lines. During these years Wolfgang acquired excellent skills and knowledge in a wide range of ethnic cooking styles and international cuisines. As Corporate Executive Chef and Food Operations Manager in the Cruise Industries he has become a specialist in Kitchen Management, Cost Management and development of Menus and Recipes. Master Chef Wolfgang Rappl is developing our entire selection of culinary courses especially for the needs of Apicius Culinary Arts Consultants. All courses are tailored to the requirements of the Hotel and Cruise Industries to provide our students the highest possible qualifications for a successful start up in their new professional life.

Chef Jerry Garcia

Culinary Arts Instructor

Chef Jerry has started his career within the Airline Catering section of Philippine Airlines, where he worked in the Economy Class section and Business Class section for Foreign Airlines and in the Special Dietary Food Production. From there he moved after 4 years to the 5 Star Shangri-La Makati where he has worked in throughout his 10 year employment in various sections, from Banqueting, to Ala Carte and fish and meat preparation areas. From Shangri-La Hotels Chef Jerry has moved to the International Hotel Industries where he has collected knowledge and experience with a lot of Chefs from United States and Europe.

Chef Manuel Puno

Culinary Arts Instructor

Chef Puno is a graduate of Ilo-Ilo Polytechnic College with a degree in Hotel and Restaurant Management. He is handling most of the culinary arts subject of Apicius Culinary Arts & Hotel Management. He has extensive experience in both airline and shipping industry. He has worked in 1986 at Bahrain Airport Services-In Flight Catering Department as AG-4-AS Senior Cook. Then he has worked onboard Cargo ships (Worldwide) as Chief Cook, Expedition (Passenger ship) as Chef, Sun Cruises as Chef D. Party and on Pullmantur Cruises as Sous Chef. With more than 20 years experience in the food and hotel business, Chef Puno has specialized in International Cuisine and Menu Planning.

Chef Diosdado Condeno

Culinary Arts Instructor

Executive Chef Diosdado “ Dick” Condeno is a graduate of International Correspondence School in Philadelphia, U.S.A. holding a diploma for Catering and Gourmet Cooking. He was also a member of Confrerie Dela Chaine Des Rotisseurs as Chef Rotisseurs in 1999. In 1971-1976 he worked as Assistant Head Butcher at The Plaza Restaurant in Makati City. In 1976, he was a Chef De Partie in Hotel Nikko Manila Garden. He then moved to Saudi Arabia to work at Saudi Catering and Contracting Company ARAMCO (Arabian American Oil Company) as Chief Cook in 1979-1989. In 1990, he started venturing onboard Cruise Lines. He worked on Premier Cruise Line (a 5 Star Cruise Line in Florida, U.S.A.) and Holland America Line, Inc. (also a 5 Star Diamond Cruise Line) as Sous Chef and Executive Chef respectively. Chef Dick has also contributed on the Doha Asian Games in Doha, Qatar in 2006 where he worked as Senior Sous Chef – European. He was an Executive Chef at College of Saint Benilde in 2007 – Angelo King International Conference Hotel in Manila. Then became a part time Professor in De La Salle Lipa, Culinary Arts in Lipa Batangas, Chef for Sister of Mary Silang, Cavite with 5,300 high school students having breakfast, lunch, snack and dinner.

CHEF ALVIR JAVIER

Culinary Arts Instructor

Chef Alvir “AJ” Coronel Javier is a Graduate of Diploma in Culinary Arts at The Kitchen, Academy for Culinary Arts.

He worked as a Chef in Thai Restaurant in Upper Bukit Timah, Singapore and as Head Chef for Royal Family in Riyadh, Kingdom of Saudi Arabia. He is a holder of National Certificate – II for Commercial Cooking and Household Services, Training Methodology (TM1) and Assessment Methodology (AM1). Chef Aj is also a holder of Full Qualification – Commercial Cooking for National TVET Trainers Level 1 (TQ1), National TVET Assessors Level 1 (AQ1) and National TVET Trainers Certificate (NTCC) – Level 1 in Commercial Cooking certified by the Technical Education and Skills Development Authority (TESDA).

He coach and judges for several cooking competitions, does TV appearances and guestings and is featured in several culinary magazines.

Chef AJ has been teaching culinary arts for almost four (4) years. He is also organizing operations of a restaurant, develops recipes and menus.

CHEF CHRIS ALLAN ESGUERRA

Culinary Arts Instructor

Chef Christopher Allan Esguerra is the Champion of the 1st Gastronomia Cook-off Challenge held at Serendra, Global City sponsored by 2nd Avenue Channel in November 2008. He is also the Bronze Medalist in the MLA (Meat & Livestock Australia) Black Box Competition in January 2010. He is also the Bronze Medalist during the 7th Annual National Food Showdown for Battle Royale: The Apprentice Category last Septemer 2013.

CHEF ARIEL MAUREEN CASTILLO

Culinary and Pastry & Baking Instructor Chef Ariel is a graduate of Bachelor of Science in Hotel and Restaurant Management of University of San Jose Recoletos, Cebu City. He has more than 28 years active experience in the Food Industry in both seabased and landbased from 1984 to June 2011 from being Pub Supervisor, Bakery Manager, Shipboard Catering Instructor, College Faculty Member, Head Baker, Asst. Cook to Chief Cook.

Chef Marieneto Aldas San Miguel Culinary Arts Instructor I became a young chef because of the love for food and was influenced by my mother who is an excellent cook. I always wanted to travel the world and as a young chef that’s easy, water boils everywhere at 100 degree. Cooking for me is a creative process; even if you would use the same ingredient all over again and again you can create something new all the time. I started my apprenticeship at the age of 16 in a small restaurant in Makati City. After that I worked my way up in Manila Hotel under by the supervision of the Executive Chef Konrad Walter then I worked in Malacanang Palace in the time of former Pres.Gloria Macapagal Arroyo. And opportunity comes to my career to work to famous Italian Cruise Ship the Costa Cruise Line and another shipping lines experience to the Royal Caribbean Cruise Line.I'm currently working at the Apicius Culinary & hotel Management as a young chef instructor. I see my future in education, one of my goals is to pass or share my knowledge and experience to the next generation

Chef Jonnefer Pactao-inCulinary Arts InstructorChef Jonnefer Pactao-in studied at Colegio de San Juan de Letran, Intramuros took up BSC- Major in Management. He started as a Chef in 1993 as one of the Pre-opening Team in Makati Shangri-la Hotel until 1999. Then he worked on Passenger Cruise Ships like M/V Costa Marina, M/V Costa Atlantica and M/V Silver Whisper. He worked in England, United Kingdom from 2002 until 2011 in various Hotels such as The Royal Horseguard Hotel, Westminster, London and Restaurants like The Beeches Bar and Grill in Birmingham, West Midlands as a Sous Chef. After working abroad for almost 12 years, he worked in Magsaysay Institute for Hospitality and Culinary Arts as a Culinary Arts Instructor for a year. Then as a Sous Chef in MIASCOR airline catering in Clark Angeles, Pampanga. For more than 20 years working in Hotels, Restaurants, Cruise Ships, Airline Catering and Culinary Arts Instructor, Chef Jonnefer Pactao-in has proven that he can share his knowledge on the growing food industry.

Pastry Chef Concepcion Condeno

Pastry and Baking Instructor

Chef Concepcion “Connie” Condeno worked as a pastry chef in Dusit Hotel Nikko in Manila from 1978 to 2007. She also were a part time professor in De La Salle Lipa Batangas and De La Salle St. Benilde University in 2006. In 2007, she moved to Macau to work at Starworld Casino Hotel Galaxy in Avenida Da Amizade as patry chef.

She was the First Prize Winner for Dessert Individual Category and the Second Prize Winner for the Group Category during the IFEX (International Food Exhibition Philippines) which was sponsored by Cook Culinary Lifestyle Magazine in 2006. Now she owns and manages her own restaurant, the Balay Cena Una Restaurant, in Daraga, Albay.

﻿Chef Michael Bautista﻿

Culinary Arts InstructorPastry & Baking InstructorChef Michael " Mikee " Bautista as his close friends call him, is an alumni of CCA MANILA for Culinary Arts and Baking and Pastry Arts. Through his Specialization in Thailand at Chiangmai Thai Cookery School, Silom Thai Cooking, and Customize Class for pastry and culinary at Blue Elephant Royal for Thai Cuisine. He also have Nyonya Cooking Specialization at Lazat Malaysia Home Cooking School in Petaling Jaya Malaysia and healthy Cuisine Class at Saigon Culinary Center in Vietnam.

He is also invited yearly to become Resource speaker, Guest Speaker, Guest Chef, Culinary Judge from different Colleges and Universities, Culinary Competitions, Food Expos here in the country and in all over Asia.

Some of his recipes were published from different Food Publications Companies such as celebrity recipe magazine, Yummy Magazine and F&B World.

HE is an active Board of Trustee of Chefs and Food Service Community of the Philippines, Member of Pastry Alliance of the Philippines, Saigon Chefs Guild and a Supporter of Chefs Meet the Farmers Group, Spread Organic of the Philippines and Robby Rabbitry.

PASTRY CHEF MARIA ELENA VELUZ

Pastry and Baking Chef Instructor Pastry Chef Elena Veluz has worked in the food service industry for almost 16 years. She worked for KFC, Kenny Rogers, Little Caesars Pizza and Orchid Garden Suite as Food and Beverage Manager. Chef Elena took up Baking at Technological University of the Philippines & the Philippine Womens University. She also worked at the Orchid Garden Suite as F&B Manager.